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Coconut Kale Cashew Bowl
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Coconut Kale Cashew Bowl

Coconut Kale Cashew bowl--yummy, creamy, nutritious goodness.
Course Main Course
Cuisine American
Keyword bowl, cashew, coconut
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 296kcal
Author Alkaline Recipes

Ingredients

Tofu

  • 14 oz firm organic tofu
  • 7 cups kale
  • 3 cups chopped red/orange pepper chopped
  • 2 tablespoon coconut oil
  • 2 tablespoon coconut aminos
  • 1 teaspoon sea salt
  • 1 teaspoon granulated garlic or garlic powder
  • 1 tablespoon green curry paste
  • ½ cup raw cashews
  • ¼ cup maple syrup
  • 1 can coconut milk
  • 1 tablespoon Red pepper flakes
  • 1 cup garlic cashew cream* recipe below
  • Fresh cilantro for garnish

Garlic Cashew Cream

  • 1 cup raw cashews
  • 6 cloves garlic
  • ¼ lemon with rind
  • 1 teaspoon sea salt
  • 1 cup water

Instructions

Tofu

  • Cut tofu into cubes, and brown in coconut oil in large pot
  • Add all remaining ingredients to pot, except garlic cashew cream
  • Bring to a boil and simmer for 20 minutes

Garlic Cashew Cream

  • Add all ingredients to high speed blender and blend until smooth
  • Add garlic cashew cream to tofu and stir until heated
  • Serve over rice, noodles or quinoa.
  • Garnish with red pepper flakes and chopped cilantro.
  • Makes 4 large or 6 average servings.

Nutrition

Calories: 296kcal